Using sago as dessert is simple, suitable for cooking in summer, with many things to match and convenient to operate. The visual effect of finished products is very good.

1, sago is over the water, and it is recommended not to soak it. At present, the quality of sago varies, and some sago melts after soaking.

2. To boil a pot of water, the amount of water must not exceed sago, preferably 2 or 3 times that of sago. For sago, 2-3 teaspoons is enough for one person.

3. Stir the sago after putting it into boiling water, otherwise it will paste the bottom. Stir for about 15 minutes, and then you will find that the water is sticky and sago sticks together. It doesn't matter. Put it in cold water, sago will spread out, sink to the bottom, and the water will drain away.

4. Cook another pot of boiling water, pour in sago, stir and cook for about 15 minutes. At this time, most of the sago began to become transparent. Take the pot to cool the water, and then boil the sago repeatedly. So the sago won't burn. Never think that sago can be cooked thoroughly in one pot.

5. When cooking for the third time, do not cook for 15 minutes. When the sago is almost completely transparent, and a small part of it still has a white core, it can be cooked. Cover the water for a few minutes and it will be completely transparent. My suggestion is to wait until it is completely transparent, otherwise the sago will not be Q.

6. Pour coconut milk or milk into the pot, put a little sugar according to the taste, pour sago and cook for a while, then go out and refrigerate. Coconut milk sago is ready.

7, according to the need, you can put litchi, watermelon, kiwi and other fruits, pay attention to color matching, delicious and sell assorted sago dew.